Recipe: Russian River Janet’s Brown Ale

This recipe is based on notes from Russian River’s Vinnie Cilurzo, who shared details from his most recent commercial-scale iteration of the late Mike “Tasty” McDole’s famous homebrew recipe.

Vinnie Cilurzo Jun 26, 2021 - 2 min read

Recipe: Russian River Janet’s Brown Ale Primary Image

Photo: Jamie Bogner

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Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 72%
OG: 1.074
FG: 1.021
IBUs: 42
ABV: 7.2%

9 lb (4.1 kg) pale two-row
2.25 lb (1 kg) Simpsons Best Pale Malt
1.5 lb (680 g) Briess Carapils
1.25 lb (567 g) Great Western White Wheat Malt
1 lb (454 g) Great Western Crystal 40L
8 oz (227 g) Simpsons Chocolate Malt
4 oz (113 g) dextrose

0.85 oz (24 g) Brewer’s Gold as mash hops [5 IBUs]
0.85 oz (24 g) Brewer’s Gold at 60 minutes [28 IBUs]
0.55 oz (16 g) Brewer’s Gold at 15 minutes [5 IBUs]
0.75 oz (21 g) Cascade at 10 minutes [4 IBUs]
2 oz (57 g) Cascade at flameout
2 oz (57 g) Centennial at dry hop for 7 days

White Labs WLP001 California Ale

Mill the grains, add the mash hops, and mash at 154°F (68°C) for 30 minutes. (For more about mash hopping, see “Learning Lab: More Ways to Get Hoppy, Raise the temperature to 170°F (77°C) for 15 minutes and mash out. Boil for 60 minutes, adding hops according to the schedule. Chill to 66–68°F (19–20°C), aerate well, and pitch the yeast. Ferment at 68°F (20°C) for 2–3 weeks, then cold crash, add the dry hops, and after 7 days package, and carbonate

McDole used a water profile slanted heavily toward sulfate: calcium 110 ppm, magnesium 18 ppm, sodium 17 ppm, sulfate 350 ppm, chloride 50 ppm.